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Ingredients

100g baby spinach leaves
200g fresh ricotta cheese
50g sun-dried tomatoes, drained, chopped
4 (180g each) chicken breast fillets, trimmed
8 (100g) slices prosciutto
Olive oil cooking spray
Steamed baby potatoes, to serve
Mixed salad leaves, to serve

Method

Step 1 Preheat oven to 180°C. Line a baking tray with baking paper. Place spinach in a heatproof bowl. Pour over boiling water. Set aside for 30 seconds. Drain. Rinse under cold water. Using your hands, squeeze out excess moisture from spinach. Roughly chop.
Step 2 Combine spinach, ricotta and tomatoes in a bowl. Season with salt and pepper.
Step 3 Place chicken breasts on a cutting board. Using a knife, butterfly chicken (see note). Open out flat. Spoon ricotta mixture over one side of each breast. Fold over to enclose.
Step 4 Wrap 2 slices of prosciutto around each breast. Secure with toothpicks. Place on prepared tray. Spray lightly with oil. Season with pepper. Bake for 30 to 35 minutes or until prosciutto is crisp and chicken cooked through. Serve breasts with baby potatoes and salad leaves.

Prosciutto wrapped chicken with ricotta, spinach and sun dried tomato

How to make Prosciutto wrapped chicken with ricotta, spinach and sun dried tomato

Ingredients

Method